Preparation method of preserved rice noodles

Abstract

The invention relates to a preparation method of preserved rice noodles. The preparation method includes the steps of rice machining and sand filtration, smashing, humidity adjustment, extrusion for gelatinization, extrusion for emerging of silk noodles, cutting off, checking and packaging. The preparation method is characterized by taking the rice noodles before extrusion for emerging of silk noodle and drying as materials, wherein the water content of the rice noodles at the moment is 25wt%-30wt% and the temperature is 40-60 DEG C; cutting the rice noodles to 17-19cm; soaking the rice noodles for 60-100min in Didazuril bactericide solution with concentration of 50%-60% and temperature of 35-45 DEG C, wherein the ratio of material to liquid is 1wt%:5wt%; conducting vacuum packaging, wherein the vacuum degree is 0.09MPa-0.092Mpa; thermally sterilizing the rice noodles for 0.5h-1h in a water bath maintained at the temperature of 90-95 DEG C; cooling packaging bags with circulating cold water so as to fast reduce the temperature in the center of the packaged material to 30-35 5 DEG C; blowing the water at the outer surfaces of the packaging bags to dry; checking whether the packaging bags bulge and break and conducing metal detection; putting the rice noodles together with auxiliary materials such as matched sauce bags in a packaging box; and sealing the packaging box, thus obtaining a finished product. For the preserved rice noodles produced according to the preparation method, the water content is higher than 60% and the quality guarantee period is longer than 6 months; the infusing and dispersing performance is good; caking does not happen and undesirable odor does not emerge; the dissolving starch rate of the rice noodles is low; after culture for 1 month at the temperature of 37 DEG C, the rice noodles achieve 1426g of hardness, 26.14gs of crisp performance, 512 of viscosity, 0.513s of viscoelasticity.

Description

technical field [0001] The invention belongs to the technical field of rice flour processing, in particular to a preparation method of fresh-keeping rice flour. Background technique [0002] Rice noodles are made from pure rice through processes such as gelatinization, molding, and drying. In the south of our country, there is production in almost every village, and it is the staple food of people in this area, and the consumption is large. Due to different eating habits in various places, there are thick strips, medium strips, thin strips, etc. According to the production process, there are two categories: wet method and dry method. [0003] Wet rice noodles are a typical traditional production method. After the rice is refined, pressed and filtered, it is processed into rice noodles through multiple processes. The characteristic flavor and taste of wet rice noodles are recognized by rice noodle eaters, but a series of Changes in the hardness of rice noodles increase the ...

AI Technical Summary

Problems solved by technology

[0019] Generally speaking, the pH value of microbial growth is 5-8, and the pH value of bacterial growth is 4-8. Mold and yeast have strong acid resistance and can grow at a lower pH value. It is generally considered that the acid system when the pH is less than 4.5 It has antiseptic effect, so different organic acids such as acetic acid, lactic acid, VC, etc. are selected for soaking in solutions, and the pH value of rice noodles is controlled between 4.2 and 4.3, and the shelf life can reach more than 6 months (Du Lianqi, 2009), but Jiangxi Rice noodles are non-fermented rice noodles with no special taste, which is more suitable for the taste of people in the southern provinces. If the pH value is adjusted to inhibit the growth of microorganisms, the rice noodles will have a sour taste. Customers who are accustomed to eating traditional Jiangxi rice noodles will find it difficult to adapt

[0020] Adding antiseptics to kill microorganisms and spores is one of the most widely used sterilization methods at present. Various natural and synthetic fungicides emerge in endlessly, but even if the amount of additives is strictly controlled, the cumulative effect of long-term consumption Human health remains a major threat